Ricotta & Pecan Pancakes with Caramelised Banana & Maple Syrup
From Ainsley’s Fantastic Flavours, ITV
Ricotta pancakes are fluffy and light and so easy to make for a delicious brunch. I love the addition of pecans for their sweet and buttery flavour and they work perfectly with bananas and a hint of cinnamon. A tasty start to the day!
Toast the pecans in a dry pan over a medium heat. Remove from the heat and chop. Set aside.
Place the ricotta, milk and egg yolks in a large bowl and beat together until well combined. Sift in the flour, baking powder and salt and mix to make a smooth batter. Fold in half the chopped pecans.
Using an electric whisk, beat the egg whites until stiff peaks form. Carefully fold into the batter.
To make the caramelised bananas melt the butter, maple syrup and cinnamon in a frying pan over a medium heat. Add the bananas and cook for 2-3 minutes until golden brown, turn and cook the other side for a minute or two.
Heat a little oil in a separate large, non-stick frying pan over a medium heat. Drop heaped tablespoons of the pancake mixture into the pan, reduce the heat and cook in batches for 2-3 minutes on each side until puffed and golden. Repeat until you have 12 pancakes.
Serve the pancakes with the bananas and a dollop of crème fraiche or yoghurt. Scatter over the remaining pecans and drizzle with maple syrup.
- For the Pancakes
- 250g tub of ricotta
- 175ml milk
- 4 eggs, separated
- 100g plain flour
- 1 tsp baking powder
- 60g of pecans
- ¼ tsp salt
- oil, for frying
- For the Caramelised Banana
- 2 bananas, peeled and sliced on the angle
- 1 tbsp butter
- 1 tbsp maple syrup, plus extra to serve
- pinch of ground cinnamon
- To Serve
- crème fraiche or Greek yoghurt